Will Meyrick, chef and restaurant concept developer
Every restaurant starts on a street somewhere.
Five restaurants in Bali, built on years of street kitchens across Asia.
Open the travelsFresh from the road
Slow-Cooked Beef Rendang
Rendang is one of the dishes that has followed Will Meyrick for decades. After more than 30 years…
Soup Tulang
Sop tulang is one of Singapore’s most distinctive Indian Muslim dishes: meaty bones served in a vivid red,…
Singapore’s Famous Murtabak
Murtabak is one of the defining dishes of Singapore’s Indian Muslim food culture: a stuffed, pan-fried flatbread filled…
Tasting the Real Penang
Two chefs, one city, no roadmap. In Penang, Maxie Millian and I walked markets, sat at hawker stalls,…
Kolkata
Kolkata has a rhythm that’s hard to describe but impossible to forget. From the bustling markets and steaming…
Ziro Valley
Ziro Valley is a place where nature and culture breathe as one. Home to the Apatani people, known…
Majuli, Assam
Northern India unfolds in colours and contrasts, but Assam’s Majuli Island feels like another world. Known as the…
Delhi
Delhi drew me into its vibrant chaos – the street vendors calling out, the smoky aroma of tandoors,…
Will cooks what he finds on the street, then brings it home to Bali.
Every dish on the five menus can be traced back to a stall, a market or a home kitchen somewhere in Asia. Travels is where those trips live: films, photographs, stories and the recipes they turned into.
Will's story
